RECIPE Grand Slam Welshcakes!


I'm not normally a sports fan, but I do enjoy watching a good game of rugby, especially when Wales are winning! To celebrate Wales winning the Grand Slam, here's my recipe for gluten free and egg free welshcakes. (Almost) just like Nanny used to make. Tidy.

Ingredients

200g Flour (I used Dove's Farm Plain Flour blend)
75g Caster sugar
1/2 tsp mixed spice
1/2 tsp baking powder
50g butter, 50g lard (or 100g butter for the squeamish) warmed to room temperature.
50g currants
1 egg or egg substitute (I used Orgran's No Egg)
Splash of milk (I used soya milk)

Method

Combine all of the dry ingredients. Rub in the butter/lard until you get the consistency of breadcrumbs. Add the 'egg' and combine with the mixture. Add a splash of milk and stir into the mixture to form a dough (hands are best). The dough must be wet enough to form a ball and still slightly sticky, but not so wet that it sticks on your hands.
If you have the patience, roll out the dough onto a floured surface, and use a cookie cutter to cut out 8-12 cakes.
I find that gluten free dough/pastry is a pain to roll out, so I tend to form patties with my hands instead.
Place directly into a very lightly buttered or oiled hot pan (I used a non-stick frying pan but traditionally you would use a bakestone. A solid bottom is best.)
Cook for a good 3 minutes on both sides until the centres are no longer doughy.

Serve with butter and tea!

Comments